Recipe - Asparagus Supper Casserole

1 pound Fresh asparagus or 1; (10
oz.) pkg. frozen asparagus
4 Hardcooked eggs; cut or sliced up (4
to 5)
One fourth cup Butter or margarine
One fourth cup Flour
1 One half cup Milk
One half cup Sauterne
Three fourths teaspoon Seasoned salt
3 tablespoon Chopped chives
One half cup Grated Cheddar cheese
1 lg Tomato; thinly cut or sliced up
One fourth cup Fine dry bread crumbs
1 tablespoon Melted butter

Cook asparagus until tender, drain and cut into bite size pieces. Place
asparagus in 1 1/2quart casserole. Place cut or sliced up , hardcooked eggs over
asparagus. Melt butter in saucepan over very low heat. Blend in flour.
Gradually stir in milk and cook until thickened, stirring occasionally.
Blend in Sauterne, seasoned salt, chopped chives and grated Cheddar cheese.
Pour sauce over the eggs in casserole. Arrange thinly cut or sliced up tomato over
sauce. Combine and sprinkle bread crumbs and melted butter over top. Bake
at 375 degrees. Serves 4.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998